AMINO CARBOXYLIC INHIBITION OF LIPID OXIDATION IN DEHYDRATED FOODS
Final rept. 13 Apr 1965-13 Apr 1966
MASSACHUSETTS INST OF TECH CAMBRIDGE DIV OF SPONSORED RESEARCH
Pagination or Media Count:
Oxidation of methyl linoleate was studied in a freeze-dried model system based on microcrystalline cellulose in the presence and in the absence of amino acids. The antioxidant activity of some of the amino acids was found to be highly variable from run to run. In parallel work on conversion products of histidine in the model system, it was demonstrated that a major conversion product of histidine did not contain any substantial amounts of carbon derived from linoleate. In subsequent work it was determined that the conversion of histidine could occur as a result of mixing of the amino acid with the cellulose used in preparation of the model system, or with other types of cellulose including filter paper and cotton. The extent of conversion, however, was quite variable being similar in this respect to the antioxidant activity of the amino acid. Data were inadequate to correlate the conversion of the histidine with its antioxidant activity. However, in two runs in which analysis for the conversion product and oxidation studies were run concurrently it was observed that histidine showed an antioxidant effect when the conversion product was absent, but showed no effect in early oxidation stages, and some pro-oxidant activity in later oxidation stages. In these two runs analysis for the conversion product was carried out after freeze-drying but prior to incubation in air.
- Food, Food Service and Nutrition